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Pumpkin Crunch Muffins

Yield: 1 dozen large muffins

* pure oat products

1 3/4 cup Oat flour * 450 ml
1/4 cup White sugar 65 ml
1 tbsp Baking powder 15 ml
1/2 tsp Salt 2.5 ml
1/2 tsp Cinnamon 2.5 ml
1/4 tsp Each cloves, nutmeg 2 ml
1/2 cup Raisins 125 ml
2/3 cup 2% milk 160 ml
1/2 cup Pumpkin, canned 125 ml
1/3 cup Vegetable oil 80 ml
1 Egg 1
2 tbsp Sugar, brown 30 ml

Instructions

Spoon flour into dry measuring cup. Level off and pour into mixing bowl. Add white sugar, baking powder, salt and spices; stir well to blend. Stir in raisins.

Combine milk, pumpkin, vegetable oil, and egg in small bowl. Mix well. Add liquid ingredients all at once to dry ingredients. Stir just until all ingredients are moistened.

Fill muffin cups 2/3 full. Optional – sprinkle tops generously with brown sugar.

Bake at 400 F for 20-25 minutes

1 muffin has 18 grams of oat flour.

Enjoy!!

Source: adapted from Robin Hood Canadian Flour Cook Book

Download a PDF version of this recipe

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